Balsamic Molasses Pear Gallete

FOR THE PIE DOUGH:

200g ( 1 ⅔ cup) all-purpose flour
¼ tsp kosher salt
140g (10 tbsp) unsalted butter, cold & cubed
½ cup ice water

FOR THE BALSAMIC MOLASSES PEARS:

227g (1 cup) Balsamic Vinegar of Modena Emilio Silver 
170g (¾ cup) unsulphured molasses
2 tsp vanilla bean paste
4 bosc pears

FOR THE SPICED SUGAR:

25g (2 tbsp) granulated sugar
1 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg
¼ tsp cloves
¼ tsp ginger
¼ tsp kosher salt

FOR ASSEMBLY:

42g (3 tbsp) unsalted butter
Egg wash, 1 egg + 1 tablespoon water
Turbinado sugar

FOR THE PIE DOUGH:

In a medium bowl combine the flour and salt. Cut the cold butter into cubes and toss in the flour. 
Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left. 
Add a couple tablespoon of water, then toss with your hands to combine.
Continue adding very small amounts of water until the dough can hold together, but is not overly wet.

Wrap the dough tightly in plastic wrap, then chill for one hour.
On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters.
Wrap the dough in plastic wrap and chill for another 30 minutes.
Roll the dough out again into a rough rectangle and repeat the folding process.

Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.

FOR THE BALSAMIC MOLASSES PEARS:

In a small saucepan, add the balsamic vinegar of Modena  and place over medium heat.
Boil until reduced to half, about 10 minutes. Weigh out 113g (½ cup) of the balsamic vinegar into a large bowl.
Mix in the molasses and vanilla bean paste. Set aside.
Cut the pears in half, core them, then cut them into slices, keeping the top intact.*
Place the sliced pears into the balsamic molasses mixture and allow to soak.

Meanwhile, make the spiced sugar and roll out the pie dough.

FOR THE SPICED SUGAR:

In a small bowl, combine the sugar, spices, and salt. Set aside.

FOR ASSEMBLY:

Preheat the oven to 4oo degrees F.
On a large piece of parchment paper, roll the pie dough out into a circle about ⅛" in thickness. Transfer the pie dough to a large baking sheet.

Arrange the soaked pears onto the pie dough, leaving a border around the edge. Sprinkle the spiced sugar all over the pears and in between the slices. Fold the edges of the pie dough over onto the pears, then brush them with an egg wash and sprinkle with turbinado sugar. Place the butter on top of the pears.

Bake the galette for about 30 minutes or until the pie crust is evenly golden and the filling is bubbling. Allow the galette to cool on the baking sheet for another half hour or so.

Top with vanilla ice cream and enjoy!